Antipasto Tray Recipe

Prepare cold meats

Arrange prosciutto, soppressata (or salami), and capicola on a large platter or wooden board. Fold or loosely roll slices to create height and make them easy to pick up with fingers. Place each type in its own area to help guests identify them.

Prep cheeses

Drain bocconcini and pat dry on paper towel. Arrange fresh mozzarella, provolone slices or cubes, and Parmesan shards in separate clusters near the charcuterie. Leave small gaps to add marinated items between cheese and meat sections.

Drain and portion

Drain roasted peppers and marinated artichokes well so they don't make the board soggy. Place olives in a small bowl and set on the platter. Arrange roasted peppers, artichokes, and pepperoncini near cheeses and meats so colors and textures contrast.

Add fresh elements

Tuck grape tomatoes and basil leaves into open spaces on the board for brightness and to add color. If using roasted garlic, place the cloves in a small dish or directly on bread slices so guests can spread them.

Slice and arrange bread

Slice the Italian bread into 1/2-inch thick pieces. If desired, lightly toast slices under a broiler or in a 375°F (190°C) oven for 5–7 minutes until lightly crisp. Fan the slices along one side of the platter or place in a separate basket to keep them from getting soggy.

Finish with oil, glaze, and seasoning

Drizzle extra-virgin olive oil sparingly over the mozzarella and roasted peppers. Drizzle balsamic glaze over provolone or in a zigzag across an open area for visual appeal. Place whole-grain mustard in a small bowl on the board. Sprinkle flaky sea salt and freshly ground black pepper lightly over cheeses and tomatoes.

Step back and assess the board, filling gaps with extra basil leaves, small clusters of crackers, or additional slices of meat/cheese as needed. Serve immediately with the sliced Italian bread and extra napkins or small plates. Provide small forks, toothpicks, and spreaders for convenience.